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Freezer Cherry Jam

Makes about 5 cups jam.


2 cups fully ripe Bing cherries, pitted and chopped (about 1 ½ to 2 pounds)
2 tablespoons fresh lemon juice
4 ¼ cups sugar
¾ cup water
1 package (1-3/4 ounces) powdered fruit pectin


  1. Prepare and sterilize glass jars or plastic containers.
  2. Measure exactly 2 cups of chopped cherries into a large microwave-safe bowl. Stir in lemon juice and sugar. Let stand for 10 minutes, stirring occasionally.
  3. Place the bowl in the microwave and cook on high power for 3 minutes. Remove and stir. Most of the sugar should be dissolved. Taste the jam. If it still has a grainy texture, return to the microwave for another minute or two.
  4. Combine water and pectin in a small saucepan and stir until the pectin is dissolved. Bring to a boil on high heat, stirring constantly. Boil for 1 minute, stirring constantly.
  5. Add pectin to the fruit mixture; stir for 3 minutes.
  6. Fill prepared containers immediately to within ½ inch of the tops. Wipe off top edges of containers and cover with lids right away. Let stand at room temperature 24 hours.
  7. Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to one year. Thaw in the refrigerator before using.

NOTE: If freezer space is an issue, freezer jam can be prepared and poured into quart-size ziplock bags. Squeeze out the air, seal the bags and stack them flat in the freezer. When ready to use it, just thaw then empty the contents of the bag into a jam/jelly jar.